This recipe is featured in Kirsten’s Kitchen Kreations: Fall Harvest Cooking video found in our blog archive.
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Wild Rice and Squash Stuffed Chicken Breasts
- Difficulty Level Advanced
Recipe Rating
- (4 /5)
- (1 Rating)
Ingredients
- 6 boneless skinless chicken breasts, split in half lengthwise
- 2 tsp. salt
- 1 tsp. ground black pepper
- 1 large apple cored & thinly sliced
- 2 C. cooked wild rice
- 2 C. grated butternut squash
- 1 celery stalk, minced
- ½ c. minced onion
- 1 C. dried cranberries
- ¼ C. fresh parsley, minced
- 1 tsp. rubbed sage
- 1 tsp. dried thyme
- 2 C. chicken broth
- 1 C. walnut pieces, toasted
Instructions
- 1. Preheat oven 375 degrees. Place split chicken breasts on a cookie sheet split side up.
- 2. Place a layer of plastic wrap on top of the chicken and pound out to 1/2 inch thickness.
- 3. Sprinkle with salt and pepper then add a layer of sliced apples on the bottom half of each breast.
- 4. In a large bowl, mix together the cooked wild rice, squash, celery, onion, cranberries, parsley, sage and thyme.
- 5. Place about 1 cup of the wild rice stuffing mixture on top of the apple slices and fold top of breast over to cover stuffing and set in the bottom of a greased 9x13 glass baking dish. Pour the leftover stuffing over the tops and around the chicken breasts in the baking dish.
- 6. Bake for 45-55 minutes until juices run clear and chicken is no longer pink. Remove from oven, place stuffed chicken on a platter and spoon remaining wild rice mixture over each breast. Sprinkle stuffed chicken breasts with toasted walnuts and serve.
Instructions
- 1. Preheat oven 375 degrees. Place split chicken breasts on a cookie sheet split side up.
- 2. Place a layer of plastic wrap on top of the chicken and pound out to 1/2 inch thickness.
- 3. Sprinkle with salt and pepper then add a layer of sliced apples on the bottom half of each breast.
- 4. In a large bowl, mix together the cooked wild rice, squash, celery, onion, cranberries, parsley, sage and thyme.
- 5. Place about 1 cup of the wild rice stuffing mixture on top of the apple slices and fold top of breast over to cover stuffing and set in the bottom of a greased 9x13 glass baking dish. Pour the leftover stuffing over the tops and around the chicken breasts in the baking dish.
- 6. Bake for 45-55 minutes until juices run clear and chicken is no longer pink. Remove from oven, place stuffed chicken on a platter and spoon remaining wild rice mixture over each breast. Sprinkle stuffed chicken breasts with toasted walnuts and serve.
Recipe Types
- Appetizer
- Beverage
- Breakfast
- Budget Friendly
- Casserole
- Crock Pot
- Dairy-Free
- Dessert
- Dip
- Egg-Free
- Ethnic
- Fall & Winter
- Gluten-Free
- Holiday
- Hot Dish
- Kid Friendly
- Main
- Nut-Free
- Salad
- Side Dish
- Slow Cooker
- Soup or Stew
- Spring & Summer
- Vegan
- Vegetarian
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Ingredients
- Agave
- Artichoke
- Avocado
- Balsamic vinegar
- Barley
- Basil
- Beans
- Beef
- Bread
- Brown Sugar
- Buffalo
- Butter
- Cheese
- Chicken
- Chocolate
- Cilantro
- Cinnamon
- Cloves
- Coconut
- Coconut palm sugar
- Cranberry
- Cream
- Creme Fraiche
- Deli Rotisserie Chicken
- Dried fruit
- Egg
- Fish
- Flour
- Fruit
- Garden Fresh Salsa
- Garlic
- Ginger
- Graham crackers
- Grains
- Ham
- Honey
- Hummus
- Lemon juice
- Lime juice
- Maple syrup
- Marshmallows
- Mayonnaise
- Meat
- Mega Omega Salmon Salad
- Milk
- Mint Leaves
- Mushrooms
- Mustard
- Naan bread
- Noodles
- Nuts
- Oats
- Olive oil
- Olives
- Onions
- Oregano
- Parsley
- Pasta
- Potatoes
- Quinoa
- Red onions
- Red pepper flakes
- Rice
- Salad Dressing
- Santa Fe Black Bean Salad
- Sausage
- Shrimp
- Smoked sea salt
- Squash
- Tahini
- Tamari
- Tea
- Thyme
- Tortillas
- Turkey
- Vegetables
- Walnuts
- Wheat
- Wild rice
- Yogurt
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Average Rating
(4 / 5)
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